Recipe Ingredient
- 300g raw meen kan (wheat dough or gluten)
- (A) Marinade:
- 1/2 cube red fermented bean curd (tau ju)
- 2 tbsp light soy sauce
- 3 tbsp sugar
- 1/2 tsp monosodium glutamate
- 1/4 tsp cinnamon powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp sesame oil
- (B):
- 1 star anise (bunga lawang)
- 3 cloves (bunga cengkih)
- 1 tsp anise-pepper or Szechuan pepper (fah chiew) obtainable from Chinese medicine shops
- Red colouring
Instructions
- Roll up raw meen kan into a cylindrical shape or into strips to resemble pork fillet. Boil in hot water for 25 to 30 minutes until it turns into a soft dough. Remove dough, tear into slices and soak in cold water.
- Boil again for five to 10 minutes. Remove and marinade with the combined ingredients (A) for at least three hours.
- When meen kan is ready, heat two tablespoons of oil in a wok and fry the anise-pepper or Szechuan pepper. Dish out and discard the peppers. Fry the rest of the ingredients (B) in the fragrant pepper oil.
- Add the meen kan and 100ml water. Simmer and cook until gravy is thick and dry. Serve with white rice.
